The Effects of Microencapsulated Chitooligosaccharide on Physical and Sensory Properties of the Milk

  • Choi, H.J. (Department of Food Science and Technology, Sejong University) ;
  • Ahn, J. (Department of Food Science and Technology, Sejong University) ;
  • Kim, N.C. (Department of Food Science and Technology, Sejong University) ;
  • Kwak, H.S. (Department of Food Science and Technology, Sejong University)
  • Received : 2005.11.01
  • Accepted : 2006.02.27
  • Published : 2006.09.01


Effects of microencapsulated chitooligosaccharide addition in milk were evaluated by determination of the efficiency of microencapsulation, cholesterol removal, color, viscosity and sensory properties. Coating material was polyglycerol monostearate (PGMS) and the efficiency of microencapsulation was 88.08% at a 10:1 ratio of coating to core materials (w/w). When 0.5% of microencapsulated chitooligosaccharide was added into milk, the color values (L, a, and b) and viscosity were significantly different from those of noncapsulated chitooligosaccharide-added groups (p<0.05). The release of chitooligosaccharide from microcapsules was 7.6% in milk at $4^{\circ}C$ for 15-day storage. In both 0.5 and 1.5% microencapsulation addition, the scores of all sensory characteristics except for off-flavor were significantly different between encapsulated chitooligosaccharide and noncapsulated chitooligosaccharide-added groups during all periods of storage. The present study indicated that chitooligosaccharide microcapsules could be applicable into commercial milk with little adverse effects on physical and sensory properties.



Supported by : Agriculture and Forestry, Ministry of Agriculture and Forestry


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